AR008081A1 - Un metodo para preparar una composicion alimenticia flexible, parcialmente cocida, sin pre-horneado y una composicion de masa obtenida mediante dicho metodo - Google Patents

Un metodo para preparar una composicion alimenticia flexible, parcialmente cocida, sin pre-horneado y una composicion de masa obtenida mediante dicho metodo

Info

Publication number
AR008081A1
AR008081A1 ARP970103346A ARP970103346A AR008081A1 AR 008081 A1 AR008081 A1 AR 008081A1 AR P970103346 A ARP970103346 A AR P970103346A AR P970103346 A ARP970103346 A AR P970103346A AR 008081 A1 AR008081 A1 AR 008081A1
Authority
AR
Argentina
Prior art keywords
flexible
baking
prepare
cooked food
partially cooked
Prior art date
Application number
ARP970103346A
Other languages
English (en)
Original Assignee
Gen Mills Marketing Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gen Mills Marketing Inc filed Critical Gen Mills Marketing Inc
Publication of AR008081A1 publication Critical patent/AR008081A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)

Abstract

Un método para preparar una composición alimenticia flexibe, parcialmente cocida. El método incluye formular una pasta de harina, agua y otrosingredientes de pasta. Luego, esta pasta es formada y parcialmente freída. La composición de pastaparci almente freída tiene un contenido de humedad en lagrasa de aproximadamente 10% peso a 20% peso. También se revela una composición de pasta flexible, parcialmente freída, resultante de este método.
ARP970103346A 1996-07-31 1997-07-24 Un metodo para preparar una composicion alimenticia flexible, parcialmente cocida, sin pre-horneado y una composicion de masa obtenida mediante dicho metodo AR008081A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/690,488 US5932268A (en) 1996-07-31 1996-07-31 Flexible partially cooked food composition

Publications (1)

Publication Number Publication Date
AR008081A1 true AR008081A1 (es) 1999-12-09

Family

ID=24772662

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970103346A AR008081A1 (es) 1996-07-31 1997-07-24 Un metodo para preparar una composicion alimenticia flexible, parcialmente cocida, sin pre-horneado y una composicion de masa obtenida mediante dicho metodo

Country Status (10)

Country Link
US (2) US5932268A (es)
EP (1) EP0920256B1 (es)
AR (1) AR008081A1 (es)
AT (1) ATE245359T1 (es)
AU (1) AU722871B2 (es)
BR (1) BR9710625A (es)
CA (1) CA2261052C (es)
DE (1) DE69723708T2 (es)
ES (1) ES2206727T3 (es)
WO (1) WO1998004139A1 (es)

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USD774273S1 (en) 2013-12-13 2016-12-20 General Mills, Inc. Shaped tortilla
USD799151S1 (en) 2013-12-13 2017-10-10 General Mills, Inc. Shaped tortilla
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EA201891929A1 (ru) 2016-03-16 2019-02-28 Флатев Аг Система для приготовления плоского хлеба, а также способ ее изготовления
IT201800007432A1 (it) * 2018-07-23 2020-01-23 Metodo di realizzazione di un kit alimentare per la preparazione di pasta fresca farcita, kit alimentare ottenuto e metodo d'uso
US11998018B2 (en) 2021-06-04 2024-06-04 General Mills, Inc. Hard taco shell and method for producing the hard taco shell
US11666061B2 (en) 2021-07-22 2023-06-06 Lotito Foods Holdings, LLC Cheese wrap and method for making a cheese wrap

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Also Published As

Publication number Publication date
EP0920256B1 (en) 2003-07-23
DE69723708D1 (de) 2003-08-28
US5932268A (en) 1999-08-03
AU3372197A (en) 1998-02-20
DE69723708T2 (de) 2004-06-17
ATE245359T1 (de) 2003-08-15
BR9710625A (pt) 1999-08-17
ES2206727T3 (es) 2004-05-16
AU722871B2 (en) 2000-08-10
CA2261052C (en) 2005-07-12
WO1998004139A1 (en) 1998-02-05
CA2261052A1 (en) 1998-02-05
US6245374B1 (en) 2001-06-12
EP0920256A1 (en) 1999-06-09

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